Green Chile Chicken Enchiladas Recipe
My Mother-In-Law, Sister-In-Law and I threw this together out of my SIL's pantry for an impromptu dinner one night. I've made a tweak or two (meaning
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food.com.
Cooking tools:
- Blender
- Baking pan
- Saucepan
- Skillet
- Oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Grater
- Fork
- Spoon
Ingredients
- 2 cups chicken broth, approximate, divided
- 1/2 white onion, chopped
- 1 raw carrot, chopped
- 1 tablespoon garlic, minced
- 7 whole green chilies, roasted and peeled, seeds & stem removed
- 1 avocado, ripe
- 12 1/2 ounces white meat chicken, canned (or 2 cups shredded)
- salt
- pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon ground cumin (or more)
- 1 teaspoon salt, to taste
- 12 corn tortillas
- cheese, shredded
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